Chicken, Yellow Rice, Black Beans and Plantains

Tuesday night is girls’ wine club, and I always try to make something that everyone, even my grandsons, will like. The local market had frozen plantains on a BOGO sale, so my menu inspiration started there! The chicken was cooked in the crock pot all day. When I got home, I shredded the chicken, I put the rice in the rice cooker, and heated up the black beans. It’s more appealing to the eye if you serve each component up separately, but with our gang, I put it all back in the crock pot on warm so it stays ready to eat until everyone is ready to eat. I put the plantains in the oven late, after the other food was ready, so not the best planning I’ve ever done!

8 boneless skinless chicken thighs

1 pouch Frontera fajita sauce

6 c. cooked yellow rice

2 cans black beans

2 pouches frozen plantains

Olive oil to cook the plantains

Cook thighs in fajita sauce in crock pot on low 8-9 hours.

Cook rice in rice cooker and meanwhile heat up black beans in a saucepan.

Cut up or shred the chicken and add in the rice and beans, and keep warm in crock pot.

You can either make the plantains while the rice is cooking, or after you’ve put everything in the crock pot. I bought frozen, like I said, that was on sale.

Toss frozen plantains with oil and spread evenly on a baking sheet. Bake at 400 F until plantains are golden and crispy. It took 25 – 30 minutes.